Keto Stuffed Bell Peppers
4-6
1
hourThis low-carb dish ticks lots of other boxes: farmer supporting, local loving, batch cooking, freezer-friendly and re-heatable wonder. Oh, and delicious. You can definitely check that box! These stuffed bell peppers sub in cauliflower for the rice and bring in tons of flavor from our Spanish Town Blend and Unholy Trinity. Make a batch (or two) and load up the freezer for hearty weeknight meals to come.
Ingredients
6 bell peppers, tops and cores removed
1 lb ground beef
2 Tbl Spanish Town Blend
1 Tbl Unholy Trinity
1 medium onion chopped
Chopped bell pepper tops (stems removed)
6 garlic cloves, minced
1 fresh tomato diced or 14.5 oz can diced tomatoes, drained
1.5 cups cauliflower rice
1 cup shredded Monterey Jack or Cheddar Cheese
1/2 cup ground walnuts or pecans
Grated Parmesan Cheese
Freshly chopped parsley and scallions for garnish
Instructions
- Preheat oven to 375°F. Drizzle Caramelized Onion Avocado Oil in a large skillet to coat the bottom. Set over medium high heat. Add the ground beef. Spanish Town Blend and Unholy Trinity. Brown for 5 minutes.
- Add in the onion, chopped bell pepper tops and garlic. Cook another 4-5 minutes until the onion and bell pepper just start to soften. You want the aromatics to have a bit of texture, integrity and “bite” in the stuffing. Add in the diced tomatoes and cauliflower rice. Cook 5 minutes.
- Fold in the cheese. Add in the Roasted Garlic Sea Salt. Taste the stuffing and adjust with salt and pepper if needed.
- Divide the filling among the peppers. Place the peppers in a 9X13 baking pan. Add 1/2 cup water to the pan.
- Cover tightly with foil and bake for 30 minutes. Uncover and add the grated Parmesan. Bake for an additional 10 minutes or until the cheese is melted and bubbly and beginning to brown. Garnish with chopped parsley and scallions.
- Note: We used a melty cheese; however, to keep this recipe strictly keto, sub out the cheese for an aged parm, Romano or Manchego cheese.
